IN SEASON


SLOW ROASTED VENISON SHANKS WITH BUTTERBEAN MASH


At this time of the year, slow cooking is a great way to prepare meals for hungry loved ones.


SERVES 4


4 venison shanks 300ml double cream


400g round shallots, peeled with root attached 3 large garlic cloves, crushed 75g soft brown sugar 100ml sherry or balsamic vinegar 500ml pure chicken stock A few sprigs rosemary and thyme Sea salt and freshly ground pepper Olive oil 460g cooked butterbeans


1 Preheat the oven to 140C/gas mark 1. Heat a good glug of olive oil in a heavy ovenproof casserole dish, add the venison shanks and brown all over.


2 Remove the shanks from the casserole dish and set aside. Add the shallots to the pan and sauté until golden. Add the garlic and cook briefly, taking care not to brown it, then add the sugar and vinegar, stirring until the sugar dissolves and the vinegar bubbles and reduces.


3 Return the shanks to the pan, giving them a stir to cover them well in the vinegary glaze. Pour in the stock, add your herbs and season with salt and pepper.


4 Cover the casserole dish with a lid and place in the oven for about three hours, checking from time to time and adding a splash of water if the stock gets too low. The venison is ready when it’s very tender and falling off the bone.


5 When the venison is done, heat the butterbeans in their water in a medium saucepan. Once warmed, drain off the liquid and roughly mash the beans to a puree, loosening them with a splash of olive oil and seasoning with salt, pepper and a sprinkling of chopped rosemary and thyme. Serve alongside seasonal greens.


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